Simon Taylor
Talks: Saturday 1 September, 11.30am, and Sunday 2 September, 12.30pm
For over 20 years, Simon has worked in this traditional trade. It is more than a job - it's his passion. From the age of 13, he worked in his local village butchers in West End, Woking, and now Simon now runs his own shop in Oxshott, Surrey – Surrey Hills Butchers.
Surrey Hills Butchers has won categories at the Surrey Life Food and Drinks Awards in 2015 and 2016. Amongst other awards, Simon has also been nominated two years in a row for the South of England category at the national Butchers Shop of the Year Awards.
The butchers have recently extended their premises to include the Cow Shed – a venue where Simon offers bespoke butchery workshops for enthusiastic members of the public as well as professionals.
Simon works with some great local chefs, often talking menus and flavours. Local chefs Matt Worswick, Steve Drake, Dan Britten and Nick Sinclair all recently attended one of these workshops where butchery and cooking fused together.
Despite the death of the high street in recent years, butchers have not only survived; they are beginning to thrive. Within the foodie movement, butchers are becoming cool again. A butcher's role has evolved from simply cutting meat, to educating.
